GE JBS05GL Use and Care Manual

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Page 1

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Aluminum Anti-Tip Bracket

Appliance Registration Canning Tips

Care and Cleaning (HeanimzGuide

Energy-Saving Tips Features

Installation Instructions

Levdim Model and Serial Numbers

Oven

Baking/Baking Guide Broiling/Broiling Guide

Control Settings Door Removal

Meat Thermometer Roasting/Roasting Guide

Shelves

Problem Solver

~Oi~

3,5 Safety Instructions

11 (20ntrol Settings

21,22

5 6

5 2

1!5,16 19,20

14 21

17,18

14 24

Repair Service

Surface Cooking

Cooking Guide Cookware Tips

Warranty

3,4

7-10

12,13

Back Cover

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--2:3:89

$$7”’y’$?ifi”

Page 2

Hymareceived

al B%mge.e e

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k is intendedto helpyouoperate andmaintainyour newrange properly.

Keepit handyforanswerstoyour questions.

If youdon’tunderstandsomething or needmorehelp,write(include yourphonenumber):

ConsumerAffairs GEAppliances AppliancePark Louisville,KY40225

writedmmthemodel

serial

and

You’llfindthemon a labelon thefrontoftherangebehindthe ovendooronthebottomleftfront.

Thesenumbersarealsoonthe ConsumerProductOwnership

RegistrationCard thatcamewith yourrange.Beforesendinginthis card, pleasewritethesenumbers here:

Immediatelycontactthedealer(or builder)thatsoldyoutherange.

savetime

Beforeyou?reqw’st

services**

ChecktheProblemSolveron page24.It listscausesofminor operatingproblemsthatyoucan correctyourself.

ModelNumber

SerialNumber

Usethese numbers in any correspondenceor servicecalls concerningyourrange.

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Page 3

@Do+iwtkaw? imwM!——

show notbekit !&me

in anal”ea where

an isin w%%They

IN3’verbe tosit or’

standonanypartof the

!iNTI-m bmckets?lpplkii‘lb

Cookq?,

Sud%xs

oven‘wmt and

Mar the @a-Id

‘crevices thewan door.

toeat.

(Conti)w?d(m nf?.xtpqy?)

Page 4

@Dm?$use MI

b.‘ih2ovenffmxptas &%xFibedinthisbo’disMisuse couldKm.dtin afire hazard‘m

damage to t’neIwIge.

G4$kx’ al%

fi%r Swvke;

d--w’smaytxeak because ofthe SWMenchangein temperamre.

(See section on “Surface

CCxk.lng”for SI.lggesbls.)

@u’a O%”

fw.swillbeusedh% stir

togetherbeforeheating,orasfats

meltslowly.

Page 5

hw r’al’lge9itikemany O’ther

mms9 k heavy

cm sewintosoft fkwrtcmw=ings

suchas vinyl or

When movingtherange

onthis

typeofflooring,usecare,

‘and

andit isrecommendedthatthese simpleandinexpensiveinstructions befollowed.

‘k rangeshoukibe installedon

asheetofplywood.(orsimilar material)asfollows:Whenthe

floor covetingends~thefmntof

thenznge,theareathattherange willrestonshoukibebuiltupwith plywoodtothesamelevelorhigher thanthefloorcovering.Thiswill allowtherangetobemovedfor cleaningorservicing.

vehg screwsarelocatedon

eachcornerofthebaseofthe range.Removethebottomdrawer

andyoucanleveltherangeon

anunevenfloorwiththeuseof

arwtdriver.

‘h removedmww,pulldrawer

Outd theway~tiltup thefront

andtakeitout.T’”Irepke

drawer,insertgkks atbackof

drawerbeyondstoponrangeglides. Liftdrawerifnecessaryto insert easily.Letfrontofdrawerdown,

thenpushinto close. Oneoftherearlevelingscrews

engagetheANTI-TIPbracket

will

(allowfix somesidetoside adjustment).Mow aminimum clearanceof 1/8”betweentherange andthe levelingscrewthatisto‘be insfAkdintcItheANTI-TIPbmcket.

surface

@Usecookwareofmediumweight

aluminum,withtight-fittingcovers, andflatbottomswhichcompletely coverthe heatedportionofthe surfaceunit.

~Cookfreshvegetableswitha minimumamountofwaterina coveredpan.

~ Watchfoodswhenbringingthem quicklytocookingtemperaturesat

I-KM heat.Whenfoodreaches cookingtemperature,reduceheat immediatelytolowestsettingthat willkeepit cooking.

oUseresidualheatwithsurfhce

cookingwheneverpossible.For

emple, whencookingeggsinthe

shell,bringwaterandeggstoboil, thenturnto IOFFpositionand coverwithlidto completethe cooking.

~ Usecorrectheatforcookingtask: HI—forrapidboil(iftimeallows,

donotuseHIGHheattostart). MEDIUMI-H-quick browning. IVHN1-slowfrying. WARM-finishcookingmost

quantities,simmer-double boiler heat,finishcooking,andspecial forsmallquantities.

IO—to maintainserving temperatureofrnostfoods.

~Whenboilingwaterforteaor coffee,heatonlyamountneeded. It isnoteconomicaltoboila containerM ofwaterforone ortwocups.

oven

~Preheatovenonlywhen necessary.Mostfoodswillcook satisfactorilywithoutpreheating. If youfindpreheatingisnecessary, watchtheindicatorlight,andput foodin ovenpromptlyafterthe lightgoesout.

~ AlwaysturnovenOFF before removingfbod.

~~uring b&ing, avoid dooropenings.Keepdooropenas

shortatimeas possibleifitis opened.

@Cookcompleteovenmeals

insteadofjust onefooditem.

Potatoes,othervegetables,and

somedessertswillcooktogether witha main-dishcasserole,meat

loaf,chickenor roast.Choose

foodsthat cookatthesame temperatureandinapproximately thesametime.

~Useresidualheatin theoven

wheneverpossibleto finish

cooking~asseroles,ovenmeals,

etc.Alsoaddrollsor precooked

dessertstowarmoven,using

residualheattowarmthem.

fkequent

Page 6

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matureIndex

1 Modeland SerialNumbers

Anti-TipBracket

(See

hstallation Instructions)

3 SolidDiskElementSurfaceUnit 4 OvenControl 5 OvenCyclingLight

6 SurfaceUnitControls

7 “ON” IndicatorLightfor

SurfaceUnits

l_______

CIWIVent

3,5

7-K),‘22-23

8 8

-%.-s

Fewm?Index

9 BroilUnit

10 OvenShelves 11 OvenShelfSupports U BakeUnit(Maybeliftedgently -

forwipingovenfloor.) 13 BroilerPanandRack 14 StorageDrawer

‘mpage

19,23 I

M,23 I

15,23

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Page 7

FirstTime

The topworkingsurfaceofsolid

diskelementshaveaprotective coatingwhichmustbehardened beforeusingtheelementsforthe firsttime.Tohardenthiscoating, thesoliddiskelementsshouldbe heatedwithouta panfora short periodoftimeat HI setting.

Therewillbesomesmokeand

odor;thisis normal.Itisnontoxicandcompletelyharmless. Heatingofthesoliddiskelement willchangethestainlesssteel trimringsto a goldcolor.

SOLIDDISKELEMENT

THE

PR(XECTIVECOATINGMUSTBE HARDENEDN) HELPPROTECT THEELEMENTOVERITSLXFE.

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Usinga soliddiskelementisquite similartousinganelectriccoil, withwhichyouprobablyme familiar.Withbothtypesofsurface unitsyouwillenjoythecleanliness ofelectricityandthebenefitsof retainedheatinthe elements. However,therearedifferences.

~SoliddiskelementsdoNOTglow red,evenatHIsetting.

~Soliddiskelementsreach temperaturealittleslower,and

holdheatlongerthanconventional elements.Soliddiskelementshave veryevenheatdistribution.Since soliddiskelementsholdheat longer,youmaywishtoturnthe elementoffsooner,andtake advantageoftheresidualheat. Theamountofresidualheatis dependentuponthequantityand type offood,thematerialand thicknessofthepanandthe settingusedforcooking.

e ~~ered @in ~~ce~teroft~esolid

diskelementindicatesbuilt-in temperaturelimitersthat automaticallyreducethe heatifa panboilsdry,iftheelementis turnedonwithoutapanor if the panis not makingenoughcontact withthesurfaceoftheelement. Thereddotswillwearoffwithuse withoutaffectingthepetiormance oftheelements.

eThemis~~~ hat intheelement.

Onboilovers,waitforelementto coolbeforecleaningelementarea.

~Soliddiskelementcookingtakes youastepclosertoeasiercleanup, becausethecookingsurfaceis sealedagainstspillsandthereare nodrippansor burnerboxto clean.

@YOUmust useproper flat bottomedCodcwtwe,notwokwam that i$v$%wp’ed9convex,or cmN’3Ne. Improper cookwarewillcause unsatisfactorycookinglx?sdk.

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A!s%i4&

Yoursurfaceunitsandcontrols aredesignedtogiveyouaninfinite choiceofheatsettingsforsurface unitcooking.

AtbothOFFandExpositions,there isaslightnichesocontrol“clicks” atthosepositions;“click”onHI marksthehighestsetting;thelowest settingisbetweenthewordsLOand OFF.Inaquietkitchen,youmay hearslight“clicking”sounds duringcooking,indicatingheat settingsselectedarebeing maintained.

Switchingheatstohighersettings alwaysshowsaquickerchangethan switchingtolowersettings.

Step1:Graspcontrolknoband pllshin.

Step2: Turneitherclockwiseor counterclockwisetodesiredheat

setting.

Quickstartforcooking; bringwatertoboil.

Fastfry,panbroil; maintainfastboilon largeamountoffood.

Sauteandbrown;

maintainslowboilon

largeamountoffoQd. Steamrice,cereal;

maintainserving temperatureofmost foods.

Cookafterstartingat

HI; cookwithlitt~e

waterincoveredpan.

Controlmustbepmhedintoset

fromOFFposition.when

fm’dy

controlisinmy positionother

than OFF, itrniayberotated

withoutpushingin.

BesureyouturncOntroltoOFF . whenyoufinishcooking.An indicatorlightwillglowwhen ANYheatonanysurfiiceunitison.

NOTE: .

L AtHI, MHXUMHI, neverleave foodunattended.Boiloverscause smoking;greasyspilloversmay catchfire.

2. AtWARM,IQ mekchocolate, butteronsmallunit.

Page 9

@For cooking,the use of appropriate

——

cookwareisimportant.

@Goodpanshavethick,flatbottoms

whichabsorbtheheatfrom.the element.Thethick,flatbottom providesgoodheatdistribution fromtheelementtothefbod.This cookingprocessrequireslittle water,&tor electricity.

63~~ wi~ thin, ~~~ve~ ~o~o~s

donotadequatelyutilizetheheat comingfromtheelement.Thefood tobecookedmayburnandrequire moretimeandelectricity.You wouldalsohavetoaddmorefator water.

~Don’tusepanswithrounded

bottoms.Theydon’thaveenough contactwiththesoliddiskelement tocookproperly.

~Usepansofthecorrectdiameter only.Theyshould.beslightlylarger thanthesolid.diskelementso spilloverswillflowontothe cooktopandnot bakeontothe element.A dampclothis sufficient toremovethespill.Pansshouldnot overhangmorethan 1inchbeyond” theekmwnt.

.*,.

....

~Tooptimizecookingtimeand energyusage,youshouldusea panthatis sizedcorrectlyforthe cookingprocess,withawell-fitted lidto avoidevaporatioriloss,and cookwithaslittlewateror tit as possible.Ifthepanistoosmall, energyiswastedandspillagecan flowontothesoliddiskelement.

~Placeonlydrypansonthesolid diskelement.Do notplacelidson

theelement,particularlywetlids.

~Specialcookingproceduresthat requirespecificcookingutensils, suchaswoks,pressurecookers, deepfatfryers,etc., musthaveflat bottoms,bethecorrectsizeand covered,inapplicableto cooking process,as identifiedearlierin ihissection.

—

Exceptin pressureUlOkhg

withwaterandwaterbathcanning,

canningpotsshouldnot extendmore than1inchbeyondthesurfaceofa ‘soliddiskelementandshouldhave flatbottoms.VVhencanningpots do not meetthisdescription,theuseof theHIheatsettingcausesexcessive heatbuildu~andmayresultin damagetohe cooktop.See“Home

CanningTips”sectionforfbrther

information.

—

—.

—

Put1inchofwaterinto

thepan.

2. Bringwatertoaboiland observethe pattern ofthe bubblesasthewatercomes toaboil.

—.

Esfa!K. ——

— —

W4mr

-. —

w.- .

-’=

3. Auniformpatternofbubbles acrossthebottomofthepan confirmsagoodheattransfer anda goodpot.

4. Bubbleslocalizedinonlya portionofthebottomindicate unevencontactofthepantothe element,unevenheattransfer, andan unsuitablepot.

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Page 10

(continued)

A2Ei2A

-%wSy

Q* Nhy I UWlRMd$t311d~lWWW%

On mysoliddiskdermmts?

A. Yes,butonly usecontainers designedforcanningpurposes. Checkthemanufacturer’s

instructionsandrecipesfor preservingfoods.Besurecanner isflat-bottomedandfitsoverthe centerofsoliddiskelement.Since canninggenerateslargeamounts ofsteam,becarefultoavoidburns fromsteamor heat.Canning shouldonlybedoneonsurface units.Followourrecommendations intheHomeCanningTipssection.

Q. why doesthe soliddisk ekmlent smokewhen I fimt turn it on?

A. Thisinitialharmlessnontoxic smokingis bothnormaland necessary.A rustpreventative isappliedtoeachelementatthe factory.Whentheunitisturnedon forthefirsttime,thecoatingwill burnofftheelementareas.This takesapproximatelyfiveminutes andshouldbedonewithoutany pans on theelement. C)therwise, thecoatingwillsticktothepan.

Q.‘why

isthe Cdmp hot to

thetouch’?’ A. Moreheatistransferredtothe

co&topbythesoliddiskelements thanbyconventionalcoilsbecause theelementsareclampedsecurely tothecooktop.This,ofcourse, eliminatesspilloversfromgetting insidethecooktopchassis.The secrettokeepingthecooktop comfortablycooleristoturnthe cooktopononlyafterthecookware anditscontentsareplacedonthe element.Moreheatwillthenbe transferredtothecookwareandthe foodratherthanthecooktop.The cooktoptemperaturewillnotcause damagetothecabinets,countertops orcookware.

Q. my am I mXcoolLingmy foodwith the newSo#iddisk ekmmmts?

A. Thesoliddiskelementsare veryenergy-efficientandretain heatmuchlongerthanthecoil elements.Foodwillboilor fry threetofiveminutesafterthe controlsare turnedoff.We recommendthatyoubegincooking atlowersettingsthanyouhavein thepastandgraduallyincreaseor decreaseheatasdesired.The energysavingsaresignificant.

—

Q. ‘am I use specialCddng

q.@m3nt9 likean mkntd wok,

ml myS(W diskekmmts?’

A. Cookwarewithoutflatsurfaces isnot recommended.Thelifeof yoursoliddiskelementscanbe shortenedandtherangecooktop canbedamagedfromthehighheat neededforthistypeofcooking.

Q. Whyisthe porcelainfinishon mycontainers Comingoff?

A, Ifyouselectaheatsetting higherthanrequiredforthe containermaterial,andleaveit, the finishmaysmoke,crack,pop,or burndependingonthepotorpan. Also,atoohighheatforlong periods,andsmallamountsofdry food,maydamagethefinish.

Q. why doesit takea longtime

to cook my food? A.

M doesn’t.Theextratimeit

takescomparedtotheconventional coilelementismeasuredinseconds, not minutes.‘Thesefewsecondsare duetothegreatermassoftheelement. Ifthefoodiscookingslowly,it is becausethepotsandpansarewarped orhaveanunevenbottomsurface. If flatbottompotsandpansare used,cookingperformanceofthe soliddiskelementcloselyparallels that ofthecoilelementwithless energyconsumption.

Page 11

— —

surface

1 surfacecooking,theuseof

witsonly.

k droneon

.ookwareextendingmorethan

l-inchbeyondedge-ofcooking element’strim ringis not recommended.However,when canningwithwater-bathor

pressurecanner,larger-diameter coolwmremaybeused.Thisis becauseboilingwatertemperatures

(evenunderpressure)arenot

harmfultocooktopsurfaces surroundingthecookingelement.

HOWEVER,DoNarUSE LARGEDIAMETER

ORCYIHERLARGEDIAMETER m FORFRYINGORBOILING FOODSCYHIERTHANWATER. Mostsyrupor saucemixtures-and alltypesofflying—cookat temperaturesmuchhigherthan

boilingwater.Suchtemperatures couldeventuallyharmcooktop surfacessurroundingheatingunits.

— —

CANNERS

L Be surethecmer fitsoverthe centerofthecookingelement.If yourrangeoritslocationdoesnot allowthecannertobecenteredon thecookingelement,usesnmHer-

diametercannersforgoodcanning

results.

2. Flat-bottomedcannersmustbe used.Donotusecannerswith flangedor foundinenamelware)becausethey don’tmakeenoughcontactwiththe soliddiskelementandtaketoo longtoboilwater.

RRGm

30Whencanning,userecipesand proceduresfromreputablesources. Reliablerecipesandproceduresare availablefroh themanufacturerof yourcanner;manufitcturersof glassjars forcanning,suchasBall andKerr;andtheUnitedStates DepartmentofAgriculture ExtensionService.

4. Rememberthat canningisa processthatgenerateslarge amountsofsteam.TOavoidburns fromsteamorheat,becarefid whencanning.

IWYIX:Ifyour rangeisbeing operatedon lowpower(voltage), canningmaytakelongerthan expected,eventhoughdirections havebeencarefidlyfollowed.The processtimewillbe shortenedby: (1)usingapressurecanner,and (2)startingwithHOI’tapwaterfor fastestheatingofkwgequantitiesof water.

rippkd bottoms(often

safe re!qRlimlthat

mimorgankms m%!

destroyedandthatthejarsare sealedCm’npktdy.

whenLaming

foodsina waterbath canner, a

gentlebut steady boiBmust be

for the required thee When canning fIIds in a pressurecanner, the pressuremust be continuously for the required time.

Solid disk elements heat up and cool down more skDwlythan other conventionaleiements. Because of thisdiflerenee, after you haveadjusted the controls it isvery iqmtant to make sure the prwcribed boil or pressure Revelsare for the required,thne.

TRwsolid disk elementshave teqerature limitersthat help preventdamage to the uxmktqh If the Ib@tom of your canner is not M9 the solid diskelement can overheatstriggeringthe teqwrature Urnitemto turn the unit off for a time. This WW stop the boil or reduce thepressure

inthe canner.

$inceym.Bmustmake sure to

pocess thecmnhgjw-sfor

the prescribed time, withno interruption in processingthe~ you Galnnotcall on solid disk elennentsiftbe bw$tornof your canner isnot flat enough.

—

5?SW —.

EssEz—

——

—-

—

—“ —

6imTfim‘=.- .

mw~

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Page 12

Tips

Aluminumcontainersconductheat fasterthanothermetals.Castiron andcoatedcastironcontainersare slowtoabsorbheat,butgenerally cookevenlyatLOorM13Dsettings.

(See

Food

Beverages

Cocoa WARM-heatmilk.Cover. Coffee

Percolator-type

Breads

FrenchToast, Pancakes, GrilledSandwich

Butter

Cereals

cornmeal,

Oatmeal

Meat,Fish,Poultry

Bacon SausagePatties

G-its,

Steelpansmaycookunevenlyif notcombinedwithothermetals. FlatgroundPyroceram”saucepans or skilletscoatedonthebottom withaluminumcookevenly.Glass

illustrationsofcontrolknobsonpage8.)

startatsetting

HI—bringwatertoperk.

MEDIUMH&preheat skillet4-8minutes.

LO—allowabout5 to 10minutestomelt.

HI-cover, bringwatertoaboil.

HI—cookuntiljuststartingtosizzle.

saucepansshoukibeusedonlyas themanufacturerdescribes.Don usea wiretrivetor anyotherkind ofheat-retardingpadbetweenthe utensilsandtheelement.

COmdete

LO—finishheating. IX&maintaingentlebutsteadyperk.

MEDIUMHI—finishcooking.

LOtoWARM-addcerealandfinishtiming accordingtopackagedirections.

MEDIUMH&finish cooking.

at.setting

SwissSteak, PotRoast,braised

Chicken,fried

Chicken,Shri~p

Deep-fried

LambChops, Hamburgers, LinkSausage,pan-fried

ThinSteaks StewedChicken,

CornedBeef, Tongue,etc.—

Simmering

Pastas

Macaroni, Noodles,

Spaghetti

Popcorn

I-U-meltfat,then4-5tobrown.Addliquid.

HI—meltfat,then4-5tobrownchicken, cover.

H&heat oil.

HI–preheatskillet,thengreaselightly.

Hi—bringliquidtosteaming.

HL—bringsaltedwatertoa boilina covered utensil,addpastaslowlysoboilingdoes notstop.

HI-heat, untilpopcornstartstopop.

LOtoWARM—simmeruntiltender, covered.

LOto WARM—cookuntiltender.

MEDtoHI—maintaintemperature.

MEDtoMEDIUMHI—brownmeatand cooktodesireddoneness.

LOtoWARM-covered,cookuntilfork tender.(Watershouldslowlyboil.)Forvery largeamounts,MEDheatmaybeneeded.

MEDIUMHItoHI—maintaina rollingboil. — cookuntiltender.Forlargeamounts,HImay beneededtokeepwateratrollingboil throughoutentirecookingtime.

WARMto MED–finishpopping.

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Page 13

RM3HT

——-——.—

WRONG

ovml”

Food

Rice

Deswrts

Candy PuddingandPieFilling

Cooked-in-Shell

Fried,Scrambled

poached

—-----

——---—s

------

vegetables

Fresh

atsetting

start

I-U-cover,bringwatertoaboil.

LO–allowabout10toUminutestomelt through,stirtosmooth.

WARMtoMlxl-ccmk.

WARMtoMED–cookaccordingtopackage directions.

-cover eggswithCQOIwater,bringtoa boil.

I-n

HI-melt butter,addeggs. HI-bring watertoboil,addeggs. HI-melt fat.

ID—heatupliquid.

HI-cover, bringsaltedwatertoaboil.

CUmmkt’eat$ettin$!

LO-cover,finishtimingaccordingtopackage

directions.

Followrecipe.

OFF–time accordingly,forsofl-cooked3 to 4minutesorhard-cooked15to20 minutes.

LO—stirringtodesireddoneness. LO—finishcooking. WARMtoMED–finishcooking.

LO–simmer.

WARMtoMED—cook10-30minutes, dependingontendernessofvegetable.

—

— —.

—.

—

Bm?im-

—.

—

-.-7

mm..=

Bm!?l?K—

—

~—

—

Frozen

Fried

IM–cover,bringsalted waterandvegetables toaboil.

I&–preheatskilletandoilortit.

WARMtoMED—cookaccordingtotimeon package.

WARMtoMED–cookuntildesired

tendernessisreached. Deep-FatFrying hi-pouch

Hi—heatoil. IW—cover,bringwatertoaboil.

MEDtoHI—maintaintemperature.

WARMto MED—finishtimingasdirected

onpackage. Saute

HI–heat oilormeltbutter;addvegetables.

WARMtoMED–cookuntildesired

donenessis reached.

NCYI’E:Temperature andtinwaresuggestedguidelinesonly.Youmayvarythemtosuityourcookinghabitsandneeds.

Page 14

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-..

YOUI’oven!

L Lookatthecontrol.Besureyou

understand.howtosetitproperly.

2. Checkoveninterior.Lookat theshelves.T&ea practicerunat removingandreplacingthem properly.togivesure,sturdy support.

3. Readoverinformationandtips thatfollow.

4. Keepthisbookhandysoyou canreferto it, especiallyduringthe firstweeksofgettingacquainted withyourrange.

TheOVENCONTROLknobis locatedonthecontrolpanelonthe

frontoftherange(seepage6).

Simplyturntheknobtothedesired cookingtemperatures,whichare markedin25”F.incrementsonthe dial.OVENCONTROLmaintains thetemperatureyouset,from WARM(MY%)toBROIL(550°F.).

oven

TheshelvesaredesignedwithstopIockssowhenplacedcorrectlyon theshelfsupports,theywillstop beforecomingcompletelyoutof theovenandwillnottiltwhenyou areremovingfoodfromthemor placingfoodonthem.

Whenplacingcookwareona shelf, pull the shelfouttothe “stop” position.Placethecookwareon theshelf,thenslidetheshelfback intotheoven.Thiswilleliminate reachingintothehotoven.

—

Theovenhasfourshelfsupports— A (bottom),B,CandD (top). Shelfpositionsforcookingare suggestedonBakingandRoasting pages.

‘Theoven cycling Lightglows untiltheovenreachesyourselected

temperature,thengoesoffandon

withtheovenunit(s)duringcooking.

—

Toremovethe shelvesfromthe oven,pullthemtoward.you,tilt frontendupwardandpullthemout.

TOrepiace9placeshelfon shelf supportwithstop-locks(curved! extensionundershelf)facingup andtowardrearofoven.Tiltup frontandpushshelftowardbackof ovenuntilit goespast“stop”on ovenwall.Thenlowerfrontofshelf andpushit allthewayback.

M’

Page 15

Positiontheshelforshelvesin

eoven.

Close ovendoor.‘IbrnOVEN

CONTROLknobtodesired temperature.Preheatovenforat least10minutesifpreheatingis necessary.

3. Placefoodinovenoncenter ofshelf.Allowatleast2 inches betweenedgeofbakewareandoven walloradjacentcookware.

cookingontwoshelvesatthe

If sametime,placeshe~vesabout4 inchesapart andstaggerfoodon

them.

4. Checkfoodfordonenessat minimumtimeonrecipe.Cook longerifnecessary.‘RumOVEN CONTROLknobtoOFFand removefood.

~ Preheatingtheoventakesabout

10-15minutes.Preheattheoven

lywhennecessary.Mostfoods

ill cooksatisfactorilywithout preheating.Ifyoufindpreheating isnecessary,keepaneyeonthe indicatorlightandputfoodinthe ovenpromptlyafterlightgoesout.

mps

~FOIIOWatestedrecipeand

measuretheingredientscareiblly. Ifyouareusinga packagemix, followlabeldirections.

eDOnotopentheovendoorduring abakingoperation-heatwillbelost

andthe bakingtimemightneedto beextended.Thiscouldcausepoor bakingresults.Ifyoumustopenthe door,openitpartially-only 3or4 inches—andcloseitasquicklyas possible.

mdtPossible Pm

oOven

oEdgesofcrusttoothin. ~Incorrectbakingtemperature.

Bottomcrwtsoggyandunbaked @~l~owCrUStand/orfillingto

sufficientlybeforefillingpieshell. *Fillingmaybetoothinorjuicy.

~Fillingallowedtostandinpieshell beforebaking.(Fillpieshellsand bakeimmediately.)

~Ingredientsandpropermeasuring affectthequalityofthecrust.Usea testedrecipeandgoodtechnique. Makesuretherearenotinyholesor tearsinabottorncrust.“Patching” apiecrustcouldcausesoaking.

toofull;avoidovercrowding.

COO]

fcAm

cakeriseshigherUmmt?siuk

~Batterspreadunevenlyinpan. eoven shelvesnotlevei.

~Usingwarpedpans. @Incorrectpansize.

*Oventemperaturetoohigh. ~~a~r toothick,fo~~owrecipe

orexactpackagedirections.

eCheckforpropershelfposition. *Checkpansizecalledforinrecipe. ~~mproper

Cakefak

~TOOmuchshortening, liquid.

~ Checkleaveningagent,bting

powderorbakingsodatoassure

freshness.Makeahabittonote

expirationdatesofpackaged

ingredients. @Cakenotbakedlongenoughorat

incorrecttemperature. ~Ifaddingoil toacakemix,make

certaintheoil isthetype and

amountspecified.

(3wstishard e check

@Checkshelfposition.

Cake hassoggyIhyerorstreaksat bottom

aI~ndermixing

~Shorteningtoosoftforproper creaming.

~TOO

mixing ofcake.

sugaror

temperature.

ingredients.

much liquid.

EaE?sr

-—

-.~?——– ––

-VA

—– —

—

-–

EE%$$—.

kwEK——

Esmi#r —.

Mostbakingisdoneonthesecond shelfptisition(B)fromthebottom.

Whenbakingthreeorfouritems, usetwoshelvespositionedonthe secondandfourthsetsofsupports (B& D)frombottomofoven.

Bakeangelfoodcakeson firstshelf position(A)frombottomofoven.

Piefiningruns over @Topandbottomcrustnotwell

sealedtogether.

EdgesofpiecrustnotbuiltUp

9 highenough.

~TOOmuchfilling. ~Checksizeofpieplate.

Cru$tnotflaky

much handling.

~TOO

e fi”~ttoo soft ~~cut in too fine. 11011dougkilightly and handle as

little as possible.

COOIHIE$ & BIscU1’JR3 Doughycenter;heavycrust on

surface

a~~eck

@Checkshelf

s ~O~lOTVbaking

temperature.

posihn.

instructions

carefullyasgiveninreliablerecipe oronconveniencefoodpackage.

~ Flatcookiesheetswillgivemore

evenbakingresuks.Don’tovercrowd

foodsonabakingsheet. ~Conveniencefoodsusedbeyond

theirexpirationdate.

me side

~Ovendoornotclosedproperly> checkgasketseal.

@Checkshelfposition.

Page 16

L Ahmimmlpansconductheat

2.Dfirkor non-shinyfinishes,

quickly.Formostconventional @MS and~~OCeH@ CC?OkWW13,

ik.kin~,light,Wnyfinishesgenerally

givebestresults.Theyprevent overbrowningin thetimeittakes forheattocookthe centerareas. Dull(satin-finish)bottomsurfaces ofpansarerecommendedforcake pansandpieplatestobe surethose areasbrowncompletely.

&mwallyabsorbheat,whichmay resultindry,crispcrusts.Reduce ovenheat 25°F.iflightercrusts are desired.Preheatcastironfor bakingsomefeudsforrapid browningwhenfoodisadded.

3.Preheatingtheovenisnotalways necessary,especiallyforfoods

whichcookkmgerthan30

InhMes. Forhod vVMlshort

to40 T.......

cookingtimes,preheatinggives bestappearanceandcrispness.

40Opentheovendoorto

check

foodaslittleaspossibletoprevent unevenheatingandto saveenergy.

wed

Biscuits(%-in.thick) Coffkecake Cornbreadormufilns

Gingerbread Muffins

Popovers Quickkaf bread

Yeastbread(2loaves) Piainrolls

sweetroiis Cake5

(withoutshortening)

Angelfood Je!lyroll Sponge

cakes Bundtcakes Gqxakes

Fruitcakes Layer

Layer,chocolate hf

WOkies 3rownies Mop refrigerator lolledorsliced

?ruits9

MM%

Ilesserts

lakedapples llstard

%ddings,Rice mdCustard

Wzen

fieringue he crust

“Wocrust Wry shell

I%%c$dh-aneous ;akedpotatoes

caliopeddishes Ouffles

GMainer

ShinyCookieSheet ShinyMetalPanwith

satin-finishbottom CastIronor Glass ShinyMetalF%nwith satin-finishbottom ShinyMetal DeepGlassorCastIronCups

MetalorGlassLoafPans h4etalor(WssLoafPans

ShinyOblongorMuffinPans ShinyOblongorMuffinPans

Aluminumlbbe Pan MetalJellyRollh MetalorCeramicPan

MetalorCeramic Pan ShinyMetalMuffinPans

Metalor

I’Me

ShinyMetaiPanwith satin-finishbottom ShinyMetalPamwith satin-finishbottom MetalorGlassLoafPans

MetalorGiassRUM CookieSheet CookieSheet CookieSheet

Glass orMetalPan GlassCustardCupsorCasserole (setinpanofhotwater) Glass CustardCups

Casserole

FoilPanonCookieSheet Spreadtocrustedges GlassorSatin-finishMetal

GlassorSatin-finishMetal GlassorSatin-finishMetal

SetonCwenShelf CdassorMetalPan Glass

Muffin Pans

Glass Loafor

shelf

Pbsitkm

B,A

B B

A, B

B B

A,B A, B

B,A

A B A

A, B

~•A,B

B B B

B,C B,C B,C

A, B,C

B B

B,A

A,B

B B

A, El,C A, B,C

Oven

Ternpt?rntuK’@

400°-4750

350°-400”

400°-4500

350°

400°-4250

375°

350°-3750 375”-425°

375°-4250 350°-3750

325°-3750

3750-~0

325°-3500

350°-375” 275°-3000 350°-3750 350°-3750

350°

325°-3500

350°-4000 400°-4250

375°-4000

350°-4000 300°-3500

325°

400°-4250 325°-3500 400°-4250

400°-4250

450°

325°-3750

300°-3500

Tim,

Minutes

15-20 20-30 20-40

45-55 20-30

45-60 45-60

45-60

10-25 20-30

30-55

1O-I5

45-60 45-65

20-25

2-4hrs.

20-35 25-30 40-60

25-35

10-20

642 7-E

30-60

30-60 50-90

45-70

15-25

40-60

1245

60-90

30-60

30-75

cmmmmts

Canned,refrigeratedbiscuits take

2to4minuteslesstime.

Preheatcastironpanforcrispcrust.

Decreaseabout5 minutesformuffin mix,orbakeat45WF.for25minutes,

thenat 350”F.for10to 15minutes.

Darkmetalorglassgivedeepest

browning.

Forthinrolls,ShelfBmaybeused. Forthinrolls,ShelfBmaybeused.

TWo-piecepanisconvenient. Linepanwithwaxedpaper.

Paperlinersproducemoremoist Clusts. Use300%andShelfBforsmallor individualcakes.

Barcookiesfrommixusesametime. UseShelfCandincreasetemp. 25% to50”F.formorebrowning.

Reducetemp.to300°F.forlarge custard.Cookbreadorricepudding withcustardbase80to90minutes.

Largepiesuse400% andincrease time. Toquicklybrownmeringue,use 400°Rfor8 to 10minutes. Custardfillingsrequirebwer temperatun2,longertime.

Increasetimeforlargeamount325°-4000 or size,

s -.—–.–

.:.

Page 17

—..

Roastingis cookingbydryheat.

—

Tender meat or poultry canbe

oastecl uncoveredinyouroven.

oastingtemperatures,which shouldbelowandsteady,keep spatteringtoa mininwk~.W&

roasting,itisnotnecessaryto sear,baste,coveror addwater toyourmeat.

Roastingis easy;just followthese steps:

Step k Checkweightofrneat,and place,fatsideup,on roastingrack ina shallowpan.(Broilerpanwith rackis agoodpanforthis.)Line

—

broilerpanwithaluminumfoilwhen usingpanformarinating,cooking

—

withfruits,cookingheavilycured meats,or forbastingfood&ring

eking.Avoidspillingthese

materialson ovenlineror door.

Step2:Placeinovenonshelfin

~ orBposition.Nopreheatingis necessary.

Step4:Most meatscontinueto cookslightlywhilestanding,after beingremovedfromtheoven. Standingtimerecommendedfor roastsis 10to 20minutestoallow roasttofirmupandmakeiteasier tocarve.Internaltemperaturewill

riseabout5°to WT.; compensate

fortemperaturerise,ifdesired, removeroastfromovenat5°to NY% lessthantemperatureonguide.

Rememberthat foodwill continue tocookinthehotovenandtherefore shouldberemovedwhenthedesired internaltemperaturehasbeen reached.

110~m~e~ Ro*

~Frozenroastsofbeef,pork, lamb,etc.,canbestartedwithout thawing,butallow10to25minutes perpoundadditionaltime(10 minutesper poundfor roastsunder 5pounds,moretimeforlarger

roasts).

~Thawmostfrozenpoultrybefore roastingtoensureevendoneness. Somecommercialfrozenpoultry canbecookedsuccessfidlywithout thawing.Followdirectionsgiven onpacker’slabel.

Q.Is itm?cessary

todleckh’

donwiwwith!ameat

A. Checkingthefinishedinternal temperatureatthe completionof cookingtimeisrecommended. TemperaturesareshowninRoasting Guideonoppositepage.Forroasts

over8pounds,cookedat 300°R withreducedtime,checkwith thermometerathalf-hourintervals

afterhalfthetimehaspassed. Q.my k my

WhenI try to carveit? A. Roastsareeasierto sliceif

allowedto coolN to20minutes

afterremovingfromoven.Besure tocut acrossthegrainofthemeat.

Q.Do1need to

oveneach the I cooka roast

or poultry?

preheat my

A. It israrelynecessarytopreheat

youroven,onlyforverysmall

roasts,whichcooka shortlength

oftime.

When hying a roast, are

there any specialtipsthat

help me cook it more evenly?

A. Yes.Buya roastasevenin

thiclmessaspossible,orbuyrolled

roasts.

Q. Can 1sealthe sidesofmyfoil

%x& when

roastinga turkey’?

A.Sealingthefoilwillsteamthe

meat.having itunsealedallowsthe

airtocirculateandbrownthemeat.

—

—-

—.

—

isi?a=

Step~:TurnCWENC.ONTROL knobto W$”F.Smallpoultrymay becookedat37S”F.forbest browning.(Youmayheara sligM clickingsound,indicatingtheoven isworkingproperly.)

—.

———

-—.--.——.

.—

Page 18

—

1.Positionovenskdfat Bfor srnall-sk roasts(3to 7 lbs.)and atA forlargerroasts.

2.Placemeatfat-sideup,or poultry

breast-sideup,on broilerpanor othershallowpanwithtrivet.Do notcover.Donotstuffpoultryuntil

justbeforeroasting.Usemeat

probe formoreaccuratedoneness. Controlsignalswhenfoodhas

3.Remove

fat and drippingsas

necessary.Basteasdesired.

4. timerecommendedfor roastsis10t020minutestoallowroast

tofirmupandmakeiteasierto

carve.Internaltemperaturewillrise about5° to IOOE;tocompensatefor

temperaturerise,ifdesired,remove

roastfromovenat5°to Kl”l?.less

thantemperatureonguide.

5.Frozenroastscanbe

conventionallyroastedbyadding

10to25minutesperpoundmore timethangiveniiigtiidefor refrigerat&lroasts.”(10minutes ~r~undforrom@mder 5punds.) Defrostpoultrybeforeroasting.

reachedsetterrqkrature.(Donot placeprobeinstufing.)

(hwi ApproxhateRoasthg‘lhe,

‘NW

Meat 3tQMM.”

Tendercuts;rib,highqualitysirlointip, rumportopround* Medium: 30-35

LambLegorbone-inshoulde~

Vealshoulder,legorloin*

Porkloin,ribor shoulder* Ham,precooked 325°

Ham,raw

*~Orboflelcss

RN@ 3to5-MM. Chickenor Duck 325° WellDone: 35-40 30-35 185°-1900

Chickenpieces 375°

Turkey 325° WellDone: 20-25 15-20 185°-1900

rolledroastsover6-inchesthick,add5 to Klminutesperpoundtotimesgivenabove.

Temperature

325° Rare: 24-30 18-22 130°-1400

325° Rare: 21-25

325° 325° WellDone: 3545 30-40 160°-1700

325° WellDone: 20-30 17-20

Doneness inNlhw,esperRMllnd Temperotw-eW

to$-h%

WellDone: 35-45 28-33 170°-1850

Medium: 25-30 24-28 150°-1600 WellDone:

WellDone: 35-45 30-40 170°-1800

ToWarm: 10minutesperpound(anyweight) 125”-130°

WellDone:

30-35

Underitl-lbs.

35-40 185°-1900

10to15-lbs.

22-25 150°-1600 20-23 130°-1400

28-33

10toM-NM.

Over5-k

@W154bs. h thigh:

hlterd

170°-1850

170”

——

Page 19

—

Broilingis cooking food by intense

—

radiantheatfromtheupper unitin

theoven.Mostfishandtendercuts

frneatcanbebroiled.

stepstokeepspatteringand

these

smokingtoaminimum. Step1:Ifmeathasfatorgristlenear

edge,cutverticalslashesthrough bothabout2“apart. If desired,fat maybetrimmed,leavinglayer about1/8”thick.

Step2: Placemeatonbroilerrack inbroilerpariwhichcomeswith range.Alwaysuserackso fatdrips intobroilerpan;otherwisejuices maybecomehotenoughtocatchfire.

Step3:Pbsitionshelfonrecommended shelfpositionassuggestedinBroiling Guideonpage20.Mostbroiling isdone on D position.

Step~:Leavedoorajara fewinches (exceptwhenbroilingchicken).

The door stays open by itself, yet the proper temperature is maintained

inthe oven.

S@ 9 Turn CVEN CON’IRCL

kn;b toBR01L6Preheatingunitsis notnecessary.(SeenotesinBroiling Guide.)

Step6: Turnfoodonlyonceduring cooking.Timefoodsforfirstside perBroilingGuide.

Turnfood,thenusetimesgivenfor secondsideasa guidetopreferred doneness.(Wheretwothicknesses andtimesare giventogether,use firsttimesgivenforthinnestfood.)

step‘7:TurnOVENC.ONTROL

knobtoOFl?.Servefdimrnediately, andleavepanoutsideoventocool

duringmealforeasiestcleaning.

use Foil

L Ifdesired,broilerpanmaybe linedwithfoilandbroilerrackmay becoveredwithfoilforbroiling. ALWAYSBECIiR’AINT13MOLD FOILTHOROUGHLYTO BROILERRACK,ANDSLIT FOILTOCONFORMWITH SLITSIN RACK.Broilerracksare designedtominimizesmokingand spattering,andtokeepdrippings coolduringbroiling.Stoppingfat andmeatjuicesfromdrainingto the broilerpan preventsrackfrom servingitspurpose,andjuicesmay

becomehot enoughtocatchfire.

2. DONOl’placeasheetof aluminumfoilonshelf.Todoso

mayresultinimproperlycooked fbods,damagetoovenfinishand

increasein heatonoutsidesurfaces ofthe oven.

3. Ifdesired,asheetofaluminum foilmaybeusedonflooroftheowm underthebakeunit.BECERTAIN l?OILDOESN~lOUCH BAKE UNIT.Aluminumfoilusedinthis way mayslightlyafkctthebrowning ofsomefoods.Changefoilwhenit

becomessoiled.

Q,whyshould Ikm thedoor

dosed whenbroilingchicken?

A. Chickenistheonlyfood recommendedforclosed-door broiling.Thisisbecausechickenis relativelythickerthanotherfoods youbroil.Closingthe doorholds moreheatin ovenwhichallows chickento cookevenlythroughout.

whenIbrdhng,isitnecessary

to alwaysusea rack in thepan?

A.Yes. Usingtheracksuspends

themeatoverthepan.Asthemeat

cooks,th&juicesMl intothepan, thus keepingmeatdrier.Juices areprotectedbytherackandstay cooler,thus preventingexcessive spatterandsmoking.

shoundI salt themeat before

Q. broiling?

A. No. Saltdrawsoutthe juices andallowsthemtoevaporate. Alwayssaltaftercooking.Tbrn meatwithtongs;piercingmeat withaforkalsoallowsjuicesto escape.Whenbroilingpoultry or fish,brusheachsideoften withbutter.

Q. Whyam mymeat$nottmming outas brown as theyshould?

A.In someareas,thepower

(voltage)totherangemaybelow. Inthesecases,preheatthebroil

unitfor 10minutesbeforeplacing

broilerpanwithfoodinoven. Checkto seeifyouareusingthe recommendedshelfposition.Broil forlongestperiodoftimeindicated intheBroilingGuide.Tim food onlyonceduringbroiling.

Q, DoI needtogreasemybroiler racktopreventmeatfmm

A. No.Thebroilerrackisdesigned toreflectbroilerheat,thuskeeping

thesurfacecoolenoughtoprevent meatstickingtothesurilice.However, sprayingthebroilerracklightlywith avegetablecookingspraybefore cookingwillmakecleanupeasier.

.——

Page 20

L Alwaysusebroilerpanandrack that comeswithyouroven.Itis designedtominimizesmokingand spatteringbytrappingjuicesinthe shieldedlowerpartofthepan.

~. Ovendoorshouldbeajarforall finds exceptchicken;thereisa specialpositionondoorwhich holdsdooropencorrectly.

S. For steaksandchops,slashfat evenlyaroundoutsideedgesofrneat.

Quantityandhr

mod

Bacon

GroundBe&

Well Done %to%-in.thick

Beefsteaks Rare

Medium

WellDone . Rare

Medium Well Done

Chicken

BakeryProducts

Bread(Toast)or ToasterPastries

EnglishMuffins

Lobster‘fMs

(6to8-oz.each)

Fish

HimSlices

(precooked)

PorkChops

WellDone

‘rhidmess

%-lb.(about8

thinslices)

l-lb.@patties)

l-inchthick

(1to 1%-lbs.)

1%-in.thick (2to2%-lbs.)

1whole

tO 2%-lbs.),

splitlengthwise

2to4slices 1pkg.(2)

2(split)

2-4

l-lb.fillets %to %-in.thick

l-in.thick

2(% inch) 2(l-in. thick) about1lb.

Lambchops

Medium WeljDone

Medium

WellDone %Wenersandsimilar

precookedsausages, 9ratvmrst

about10to12oz. 2(1%inch)

about1lb.

Toslash,cutcrosswisethrough outerfatsurfacejusttotheedgeof themeat.Usetongsto turnmeat overtopreventpiercingmeatand losingjuices.

d. If desired,marinatemeatsor chickenbeforebroiling.Orbrush withbarbecuesaucelastSto 10 minutesonly.

when arrangingfoodonpan,

& Broilerdoesnotneedto be preheated.However,forverythin foods,or toincreasebrowning, preheatifdesired.

7’.FrwexIsteaks can be

conventionallybroiledby positioningtheovenshelfat next lowestshelfpositionandincreasing cookingtiin; giveninthisguide

~%timesperside.

dohotIetfatty&lgeshango~er sides,whichcouldsoilovenwith fatdripping.

shelf

%sition

Time,Minutes

Side

395

SecondSide

Time,Minutes Comments

Arrangeinsinglelayer.

First

Spaceevenly. Upto

D 7 D 9 D 13

D D 15 D

A 35 10-15

D c. 13-]6 Donot

D 5 5 Handleandturnverycarefidly.

c 8

D D

D C!

cl-lb. pkg. (10)

7 4-5

7 9

7-8

14-16

1 1/4.2

3-4

10 10

20-25

turnover.

8 Increase times5to 10minutesper side

4-7

4-6

12-14

6 !-2 If desired,splitsausages inhalf

8pattiestakeaboutsametime.

Steakslessthan1inchcookthrough beforebrowning.Panfryingis recommended.

Slashfat.

Reducetimesabout5to IOminutesper ~ sideforcut-upchicken.Brusheachside withmeltedbutter.Broilwithskin downfirstandbroilwithdoorclosed.

Spaceevenly.PlaceEnglishmuftlns cut-side-upandbrushwithbutter,if desired.

Cutthroughbackofshell.Spread open.Brushwithmelted butter beforeandafterhalftime.

Brushwithlemonbutterbeforeand duringcookingifdesired.Preheat broilertoincreasebrowning.

for 1%-inchthickorhomecured. Slashfat.

Slasht%,2(1 inch)

lengthwise;cutinto5to6-inchpieces.

Page 21

Propercareand cleaning are

important S0your range will give

efficientandsatisfactory

ervice.Followthesedirections carefullyincaringforyourrangeto assuresafeandpropermaintenance.

Withpropercare,theporcelain enamelfinishontheinsideofthe oven—top,bottom,sides,backand insideofthedoor—willstaynewlookingforyears.

Letrangecool beforecleaning.We recommendthatyouwearrubber gloveswhencleaningtherange.

Soapandwaterwillnormally dothejob. Heavyspatteringor spilloversmayrequirecleaning withamildabrasivecleanser. Soapy,wetmetalpadsmayalsobe

used.Donotallowfoodspillswith ahigh sugaroracidcontent(such asmilk,tomatoes,sauerkraut,fruit

juices orpiefilling)toremainon

thesurface.Theymaycauseadull spotevenaftercleaning.

~ *lC}USehGldammoniamaymakethe x===cleaningjob easier.Placel/2 cupin

ashallowglassorpotterycontainer inacoldovenovernight.The ammoniafbrneswillhelploosen

tie burned-ongreaseandfood. Ifnecessary,youmayusea caustic

cleaner.Followpackagedirections.

Cautionsaboutusing spray-onovencleaners:

~ Do not sprayontheelectrical controlsandswitchesbecauseit couldcausea shortcircuitand resultin sparkingorfire.

e ~~ ~~~ ~l~ow ~ fi]m fromthe

cleanertobuilduponthe tem~eraturesensor—itcouldcause the~vento heatimproperly.(The sensorislocatedatthetopofthe oven.)Carefullywipethesensor cleanaftereachovencleaning, beingcarefulnottomovethe sensorasa changeinitsposition couldaffecthowtheovenbakes.

@Donot sprayanyovencleaner ontheovendoor,handlesorany exteriorsurfaceoftheoven,wood orpaintedsurfaces.The ckaner candamagethesesurfaces.

OWR’BDoor

\=’’.,,

Illj

ToREMOVEdoor,opentoBROIL position,orwhereyoufeelhinge catchslightly.Graspdooratsides; liftdoorupandawayfromhinges.

ToREPLACE,graspdoorat.sides. Lineupdoorwithhingesandpush doorfirmlyintoplace.

T-heporcelainenamelfinishis sturdybutbreakableif misused. Thisfinishis acid-resistant. However,anyacidfoodsspilled

(suchas fruitjuices,tomatoor vinegar)shouldnot bepermitted

toremainonthefinish.

Controlknobscanbepulled straightoffthe stemsforeasier cleaning.

Hint: Slipa thincloth(suchas a handkerchief)or a pieceofstring underandaroundtheknobedge andpullup. Cleantheknobswith detergentandwarmwater,usinga softcloth.DON~ scourtheknobs.

Whenreplacingtheknobs, fit the

molded rib inside the lcnob into the

cleargrooveonthestem.Seefigure above.If the knobsarenotreplaced correctly,youmaydamagethe

springclips.Thiswillcausethe

knobstofit loosely.Makesureto

replacethesingleovencontrol knobonthecorrect(farleft) knobstem.

-—A —

~ —

-lssl––

—

m.-..

W@aw=

.Eti?#sK.

~— —

—~

-~ —.

.——

—.

—

—–

—

BsEiBJK —.

Page 22

Usethetimegivenonarecipe

-—

whencookingthefirsttime.Oven

themmstats,in time,may“drifi” fromthefactorysettingand

differencesintimingbetweenan

oldandanew ovenof’sto 10 minutesarenotunusual.Ifyoufind

that yourfoodsconsistentlybrown

toolittle or toomuch,youmay makea simpleadjustmentinthe thermostat@venControl)knob.

I?BMthe knob Offthe shaft, lmk at the back Ofthe knoband note the current settingbeforemaking

my @@stm!nt.‘heknobis -

factory set

directly tinder the pointer.

withthetopscrew

Toadjust thethermostat: L Pullofftheknob. Z Loosenbothscrews onback

oftheknob. %Hokibothpartsoftheknob

andturn sothetopscrewmovesin thedesireddirection.HX’TER to increasetemperature,COOLERto

decreasetemperature.You will

hearandfed thenotchesasyou turnthe knob.Eachnotchchanges temperatureaboutNY

solid

Thesoliddiskelementsaremade ofhighstrengthcast-ironalloy. Thetrimringsarestainlesssteel.

Thesurfacehasaheat-resistant coatingto preservethesurfaceof theelement.Aftertheunitcools, anyboik.d-overmaterialonthe elementshouldberemovedassoon aspossible.Wash andrinsewith hotsoapywaterandthenpolish withadrycloth.DONOI’USE steelwoolor abrasivesonthesolid diskelements.Theelementshould thenbedriedbyswitchingonfora fewminutes.Afteritcools,wipe lightlywithcookingoil.

Thematteblacksurfacecanbe maintainedbytreatingitperiodically withCelloElectrol”polishwhich isavailablefromyourGEsupplier. Usetheapplicatortoapplyavery thincoatingofpolishtotheentire elementsurface.llwntheelement onhighforseveralminutestobake thepolishtotheelement.Whenthe elementis cooled, rub lightlywith aclothor papertowelto remove anyexcesspolish.Beforenextuse, burnofftheelementbymeansofa shortpreheatingperiod.Aslight amountofsmokeandodorwilloccur.

Cookingandpre-deliveryfactory testingwillpermanentlychangethe stainlesssteeltrimringtoagold color.Thisnormalcharacteristicof stainlesssteelwillnotaffectthe operationor performanceofyour elements.Thestainlesssteeltrim ringcanbeckxmedwithagood qualitystainlesssteelcleaner.This willalsorestorethetrimringtoits originalcolor, untilitisreheated.

Failureto maintainthesoliddisk elementsasdirectedwillresultin

defacingthesurfaceovera period

oftimeprimarilyduetocorrosion astheelementsaremadeofcast ironconstruction.

Donotusecoversoverthesolid diskelements.Anelementturned onwhilethecoveris inplacecan permanentlydamagethecooktop. Coverscanalsotrapmoisturewhich maycausetheelementstorust.

—

~. T’ightenthescrews. i%Returntheknobtotherange.

Seeinstructionson page

Rwheck

ovenperformancebefore

21.

makinganadditionaladjustment.

Page 23

NmE: L-etR“alqyi!hwen‘prts eml beforetouchingor

PART Bakehit and

BroilUnit

BroiIerI% and Rack Drainfit, coolpanandmckslightly.(DonotletsoiledpanandrackstandinoventoCOOI.)

GMltr’dKnobs:

RangeTOPandOven OutsideGlassFinish ~SoapandWater Cleanoutsideofcooledblackglassdoorwithaglasscleanerthatdoesnotcontain

Metal, indwling

Side‘Mn and

‘IYimStrips

PorcelainEnamel

Surfac@

PaintedSurfaces ~SoapandWater

InsideOvenDo& * SoapandWater

(hen Liner

Shelves ~SoapandWater

SolidDiskEiemerats UISoapandWater

StorageDrawer

StainlessS&e!

‘Rinl Rings

%pillageofmarinades,fruitjuices, andbastingmaterialscontainingacidsmaycausediscoloration.Spilloversshouldbewipedup immediately,withcare being

takennottotouchanyhotportionoftheoven.Whenthesurfaceis cool,cleanandrinse.

MATERIALS‘MlUSE GENERALImwcTloNs

Donotcleanthebakeunitorbroilunit.Anysoilwillbumoffwhentheunitisheated. N~E: Thebakeunitishingedandcanbeliftedgentlytocleantheovenfloor.If spillover,residue,orashaccumulatesaroundthebakeunit,gentlywipearoundtheunit withwarmwater.

QSoapand Water @Soap-FilledScouringPad

● CommercialOvenCleaner

@MildSoapandWater Pulloffknobs,Washgentlybutdonotsoak.Dryandreturncontrolstoramge(see

~SoapandWater

ePaperTowel

@Drycloth ~SoapandWater

@ISoap-FilledScouringPad ~CommercialOvenCleaner

*SoapandWater ~Soap-FilledScouringPad @CommercialOvenCleaner

~Soap-FilledScouringPad @CommercialOvenCleaner

@CelloElectrol@Polish

~SoapandWater

*SoapandWater ~StainlessSteelCleaner

Sprinkleondetergent.Pillthepanwithwacmwaterandspreadclothorpapertowelover therack.Letpanandmckstandforafewminutes.Wash;scourifnecessiuy.Rinseanddry. OPITON:Thebroilerpanandrackmayalsobecleanedinadishwasher.

instructionsonpage21).

ammonia.Washotherglasswithclothdampenedinsoapywater.Rinseandpolishwitha drycloth.Ifknobsare removed,donotallowwatertorundowninsidesurfaceofglass whilecleaning.

Wash,rinse,andthenpolishwitha drycloth,DONCYTUSEsteelwool,abrasives, ammonia,acids,orcommercialovencleaners whichmaydamagethefinish.

Avoidcleaningpowdersorharshabrasiveswhichmayscratchtheenamel.Ifacidsshould spillontherangewhileit ishot,usea drypapertowelor clothtowipeuprightaway. Whenthesurface hascooled,washandrinse.Forotherspills,suchasfatsmatterings,etc., washwithsoapandwaterwhencooledandthenrinse.Polishwithdrycloth.

Usea mildsolutionofsoapandwater.Donotuseanyharshabrasivesorcleaningpowders whichmayscratchormarsurfhce.

Tocleanovendoor;opendoorcompletely,pressdownlightlyondoorandslidehinge

keepersforwardoneachhingetolockdooropen.Gasp thedooronbothsidesmidway betweenthetopandbottom.Liftthedooratanangleuntilthehingesdisengagefromthe rangebody.Cleanwithsoapandwater.Replacedoorbygraspingdooratsides.Withdoor atanangle,locatetheupperhingesinthetwoupperslotsonthefrontfaceoftheoven. Lowerthedoortothehorizontalpositionallowingthelowerhingetoengage.Pressdown lightlyon door,mtumthehingekeeperstonormalpositionand closethedoor.

Coolbeforecleaning. FORLIGHTSOIL:Frequentwipingwithmildsoapandwater(especiallyaftercooking

meat)willprolongthetimebetweenmajorcleaning.Rinsethoroughly.IWYI’E:Soapleft on linercausesadditionalstainswhenovenisreheated.

FORHEAVYSOIL:Chooseanonabrasivecleanerandfollowlabelinstructions,using thinlayerofcleaner.Useofrubberglovesisrecommended,Wipeormblightlyon stubbornspots.Rinsewell.Wipeoffanyovencleaner thatgetsonthermostatbulb.When rinsingovenaftercleaningalsowipethermostatbulb.

Yourshelvescanbecleanedbyusinganyandallmentionedmaterials.Rinsethoroughly toremoveall materialsaftercleaning.N~13: Somecommercialovencleanerscause darkeninganddiscoloration.Whenusingforfirsttime,testcleaneronsmallpartofshelf andcheckfordiscolorationbeforecompletelycleaning.

Coolbeforecleaning.DON(YTUSEsteelwoolorabrasives.Washwithhotsoapywater, rinsewithadampclothandthendry.him theelementonforafewminutessoit dries completely.Aftertheelementcools,finish upbywipinglightlywithcookingoil.The matteblacksurfacecanbemaintainedbytreatingitperiodicallywithCello Electroi@polishwhichisavailablefromyourGEsupplier.Tousethefinish,usethe applicatortoapplyaverythincoatingofthepolishtotheentireelementsurface.Tbrnthe

elementonhighforseveralminutestobakethepolishtotheelement.Whentheelementis cooled,rublightlywithaclothorpapertoweltoremoveanyexcesspolish.

Forcleaning,removedrawer bypullingitallthewayopen,tiltupthefrontand]iftOUL W@ewithdampclothorspongeandreplace,Neveruseharshabrasivesorscouringpads.

Wipeallringsaftereachcookingsounnoticedspatterwillnot“bumon”nexttimeyou cook.Toremove“burned-on”spatters,cleanwithagoodqualitystainlesssteelcleaner.

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Page 24

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F’(X3DD’(.M3SNOTRtk%irl’ CM-?13m

POSSIH8XJE

CAUSEANDIRENDHDY

Page 25

TOobtainservice,seeyourwarranty

onthebackpageofthisbook.

We’reproudofourserviceand

wantyoutobepleased.lffor some reasonyouarenothappywiththe serviceyoureceive,herearethree stepstofollowforfurtherhelp.

FIRST’,contactthe peoplewho

servicedyourappliance.Explain

whyyouarenotpleased.Inmost cases,thiswillsolvetheproblem.

NEXT, if youarestillnotpleased,

writeallthedetails-including yourphonenumber—to:

Manager,ConsumerRelations GEAppliances AppliancePark Louisville,Kentucky@22f5

FINALLY,ifyourproblemisstill notresolved,write:

MajorAppliance ConsumerActionPanel 20NorthWackerDrive Chicago,IllinoisfiO(iOti

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Page 26

. ...... .

—

Saw proofoforiginal

purchase ciiNesuchasyoursalessliporcance!ledcheckto establishwarrantyperiod.

FULL Foroneyearfromdateoforiginal

purchase,wewillprovide,freeof charge,partsandservice

labor

inyourhometorepairorreplace

of therange thatfails

becauseofa manufacturingdefect.

Thiswarrantyisextendedto theoriginalpurchaserandany succeedingownerforproducts

purchasedforordinaryhomeuse ,inthe48mainlandstates,Hawaii andWashington,D.C.InAlaskathe warrantyisthesameexceptthatitis

LIMITEDbecauseyoumustpayto shiptheproducttotheserviceshop orfortheservicetechnician’stravel

Forthesecondthroughfifthye& fromdateoforiginalpurchase,we willprovide,freeofcharge,~ replacementsoliddiskelement surfaceheatingunit

failsbecause

iftheelement

ofamanufacturing defect.Youpayfortheservicetrip toyourhomeandservicelabor charges.Thiswarrantydoesnot coverSensi-Tempcomponents, wiring,orswitches.

coststoyourhome. AHwarrantyservicewillbeprovided

byourFactoryServiceCentersor byourauthorizedCustomerCare@ servicersduringnormalworking

hours.

LookintheWhiteorYellowPages ofyourtelephonedirectoryfor IGENH%4LELECTRICCX3MPANY, GENERALELECTRICFACKMW SEFIVKX,GENERALELECWtK2-

I-K3TPCNNT’FACXC)FWSEFWCEor GENERALIELECTHCCUSTOMER

~A~E” SERVi~E.

@Servicetripstoyourhometo

teachyouhowtousetheproduct.

Readyouruseam!caretimw’id.

ifyouthenhaveanyquestions aboutoperatingtheproduct, pleasecontactyourdealerorour ConsumerAffairsofficeatthe addressbelow,orcall,tollfree:

GEAnswerCenter@ $00626.2000 consumerinformationservice

~Replacementofhousefusesor resettingofcircuitbreakers.

eFailureoftheproductifitisused forotherthan itsintendedpurpose orusedcommercially.

@Damagetoproductcaused

byaccident,fire,floodsoracts ofGod.

WARRANTORISNOTRESPONSIBLE

FORCONSEQLJENTIALDAMAGES.

@improperinstallation.

[fyouhaveaninstallationproblem, contactyourdealerorinstaller. Youareresponsibleforproviding adequateelectrical,gas,exhausting andotherconnectingfacilities.

Somestatesdonotallowtheexclusionorlimitationofincidentalorconsequentialdamages,sotheabovelimitationorexclusion

maynotapplytoyou.Thiswarrantygivesyouspecificlegalrights,andyoumayalsohaveotherrightswhichvaryfromstatetostate.

ToknowwhatyourIegairightsareinyourstate,consultyourlocalorstateconsumeraffairsofficeoryourstate’sAttorneyGenerai.

MW%herhelp isneeded this WBW:

GE L.mdhme, KY40225

Fw3.i%).49-49$3!

MM-’.mx@42775)

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